4 medium potatoes
½ pound thick sliced smoked lean bacon, cut into squares
1 large onion finely chopped
6 large eggs
1 tablespoon milk
1 tablespoon minced fresh parsley
½ teaspoon freshly ground pepper
¼ teaspoon salt
2 tablespoons butter or oil
Snipped fresh chives or chopped parsley for garnish
Boil the potatoes for 30 minutes, until tender but not falling apart. Drain and cool completely, preferably overnight in the refrigerator.
Put the bacon into a large skillet, cook over medium heat (stirring occasionally) until the bacon is browned on all sides but not crisp. While the bacon is cooking, peel the potatoes and slice them crosswise into ¼-inch rounds. Set potatoes aside. Add the onions to the bacon and leave the fat in the pan. Cook over medium heat, until the onions are translucent. In a bowl, whisk the eggs, milk, parsley, pepper and salt until well blended. Set aside. Add potatoes to the skillet, gently turning with spatula until nicely browned. Pour the eggs over the potatoes and cook for about 10 minutes. Slide Farmers’ Breakfast Skillet (Bauernfruehstueck) into a serving platter and sprinkle some chopped parsley or chives.
ABOUT HELGA WENGLER – “Homeplate Homestyle” host Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and expertise with TV viewers each week on “Homeplate Homestyle.” She and her husband, Wolfgang, are very active in the local community. Helga and Wolfgang also enjoy spending time with their three daughters and six grandchildren. Visit http://www.metromonthly.net for more of Helga’s recipes.
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